Carrot Pancakes with Cream Cheese Spread

Thursday , 21, November 2013 Leave a comment

Carrot Cake Pancakes

Love Carrot Cake? How about for Breakfast?! YUM!!  🙂

Pancake Ingredients:

  • 1 1/4 cups Flour
  • 2 tbsp. finely chopped Pecans
  • 2 tsp. Baking Powder
  • 1 tsp. ground Cinnamon
  • 1/4 tsp. Salt
  • 1/4 tsp. ground Ginger
  • Dash Nutmeg
  • 1 Egg.. lightly beaten
  • 1/3 cup packed Brown or granulated Sugar
  • 1 cup Milk
  • 2 cups finely grated Carrots
  • 1 tsp. Vanilla extract
  • 1/3 cup Raisins….optional

Cream Cheese Topping:

  • 4 oz. Cream Cheese
  • 1/4 cup Powdered Sugar
  • 2 tbsp. Milk
  • 1/2 tsp.Vanilla extract
  • 1 dash ground Cinnamon

Directions:

  • In a bowl.. combine Flour, Pecans, Baking Powder, Cinnamon, Salt, Ginger, Nutmeg.
  • In a separate bowl.. Mix Egg, Brown Sugar, Milk, Carrots, Vanilla..mix well…stir in Raisins
  • Stir Carrot mixture into dry ingredients until moistened.
  • Pour batter by 1/4 cupful onto a greased hot griddle.
  • Turn when bubbles form on the top of pancake.. flip and cook until golden brown.

For Topping:

  • Blend Cream Cheese, Powdered Sugar, Milk, and Vanilla until smooth.
  • Sprinkle with Cinnamon… serve with pancakes. 🙂

Recipe courtesy of Food Network

Carrot Pancakes with Cream Cheese Spread

 

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